Ingredients with Measurements:
- 2 lbs beef chuck, cut into cubes
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 2 tablespoons tomato paste
- 2 cups beef broth
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 2 tablespoons brown sugar
- 2 tablespoons rice wine vinegar
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 tablespoons fresh cilantro, chopped
Special Equipment Needed:
- Dutch oven
- Wooden spoon
Step-by-Step Instructions:
1. Heat the vegetable oil in a Dutch oven over medium-high heat.
2. Add the beef cubes and cook until browned on all sides, about 5 minutes.
3. Add the onion, garlic, and ginger and cook until softened, about 5 minutes.
4. Add the cumin, coriander, turmeric, paprika, and chili powder and cook for 1 minute.
5. Add the tomato paste and cook for 1 minute.
6. Add the beef broth, soy sauce, fish sauce, brown sugar, and rice wine vinegar and bring to a boil.
7. Reduce the heat to low and simmer for 1 hour.
8. In a small bowl, mix together the cornstarch and water until combined.
9. Slowly add the cornstarch mixture to the stew and stir until thickened, about 5 minutes.
10. Remove from heat and stir in the cilantro.
Time:
Preparation Time: 10 minutes
Cooking Time: 1 hour 10 minutes
Temperature: Medium-High heat
Serving Size: 4
Nutritional Information (per serving):
Calories: 462
Fat: 18g
Carbohydrates: 24g
Protein: 45g
Substitutions for Ingredients
- Beef chuck can be substituted with beef stew meat.
- Vegetable oil can be substituted with olive oil.
- Onion can be substituted with shallots.
- Fresh ginger can be substituted with ground ginger.
- Soy sauce can be substituted with tamari.
- Fish sauce can be substituted with Worcestershire sauce.
- Brown sugar can be substituted with honey.
- Rice wine vinegar can be substituted with white wine vinegar.
Variations:
- Add 1 cup of diced carrots and 1 cup of diced potatoes for a heartier stew.
- Substitute the beef with chicken or pork.
- Add 1 cup of diced bell peppers for a pop of color.
Tips and Tricks:
- Make sure to brown the beef cubes on all sides for maximum flavor.
- Taste the stew and adjust the seasonings as needed.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a saucepan over medium heat until warmed through.
Presentation Ideas:
Serve the stew over a bed of cooked white rice or mashed potatoes.
Garnishes:
Garnish with fresh cilantro and a squeeze of lime juice.
Pairings:
Pair with a crisp white wine or a light beer.
Suggested Side Dishes:
Serve with a side of steamed vegetables or a green salad.
Troubleshooting Advice:
If the stew is too thick, add a bit more beef broth.
Food Safety Advice:
Be sure to cook the beef cubes until they are cooked through and no longer pink in the center.
Food History:
Beef stew is a classic comfort food that has been around for centuries. It is believed to have originated in Europe and has been adapted by many cultures around the world.
Flavor Profiles:
This stew has a savory and slightly sweet flavor with a hint of spice.
Serving Suggestions:
Serve with a side of crusty bread or dinner rolls.
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Taste: Savory, Umami, Rich, Hearty, Comforting